Nothing decorative about it but it was for a restaurant. It was a Lady Godiva Cake (or my interpretation of it).

It was a 2-layer (and torted) Chocolate Fudge cake, with dark chocolate ganache at a thickened stage in between the torts (Is that a word??? ) and a bittersweet chocolate expresso filling in between the 2 layers. Frosted with chocolate BC and drizzled with warmed bittersweet chocolate expresso ganache.

I am not a bittersweet chocolate fan, but it was pretty good. All the flavors worked well together. Aw, come on, who am I kidding??? Chocolate not work well with anything???

Ok, I Got Milk, and I am waiting by the door for Fedex to bring me a slice!

Just an FYI -- bittersweet chocolate is the more popular of the chocolates in most of Europe, especially in French and Italian pastry.

Torts - legal term. Tortes - pastry.

Now, if you can't send the slice, how about sending the recipe for the bittersweet chocolate espresso filling?

Theresa

YUUUUUMMMMMMM! Yes, please give us the secrets to this fantastic cake! I am going to have to make this for...ok, for myself!

that sounds incredible!! Will you post the recipe to share??

OMG!!! TORTURE!!!

That sounds magnificent!!!!

RECIPES!! RECIPES!!!


I want some...bad....

Hurry, hurry! It's my turn to bring the dessert to my Chocoholics Anonymous meeting!!

Theresa

OK--OK--Hold your chocolate horses!!!

Devil's Food Cake:

1 3/4 cups cake flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 Tblsp. baking powder
1 cup unsalted butter (room temperature)
1 cup hot water
3 large eggs (room temperature)

Blend dry ingredients and add butter, one tblsp at a time and continue to mix until coarse meal texture. At medium speed, beat in water--scraping bowl as necessary. Beat at medium for 2 minutes. Beat in eggs one at a time. Pour into prepared cake pans (8") and bake for 18-22 minutes. Turn out onto wire rack after cookling in pan 5-10 minutes.
(May have to double this recipe--I made 4 batches for 2 10" cakes. Or just use Betty Crocker).

Torte each layer. On cake board, place 1 torted layer. Spread with dark chocolate ganache that has cooled to frosting consistency. Top with top half of torted layer. Spread top of first layer with bittersweet chocolate
expresso ganache--thickened. Now layer 2-nd torted layer on top of expresso ganache. Spread a layer of dark chocolate ganache.

Cover withchocolate buttercream frosting. With remaining bittersweet chocolate expresso ganache drizzle over edge of cake.

Bittersweet Chocolate Expresso ganache:
1 tsp of expresso powder (this is instant coffee granules)
3 Tblsp hot water
16 oz. bittersweet chocolate (either bars chopped into tiny pieces or use chips)
2 cups of heavy whipping cream

In a small cup, stir expresso powder into hot water until dissolved. Set aside.
In a saucepan, combine heavy cream and expresso mixture. Bring to a gentle boil. Remove from heat and pour over chocolate waiting 1 minute before whisking until smooth. Cover bowl and refrigerate until frostng consistency.

Use your favorite chocolate ganache for between tortes. Make your favorite chocolate BC frosting.

Microwave Bittersweet Chocolate Expresso Ganache about 15-30 seconds and pour over edge of frosted cake.

Hope I didn't leave anything out--Pam

Thanks, Pam!

That's a chocolate fix, alrighty!

Theresa

tmriga--

I love your avatar. You could add "Make him covered in chocolate"

That's a given! LOL!

Thanks again for the recipe!

Theresa

Ooh, this sounds wonderful, thanks for sharing the recipe!!!

jennianne, I admire your honesty!!! LOL

And thanks for the recipe Mac!!

Now, I have to admit...I made a small cake for us to sample...you know, quality control

OOOhhhhh YUMMY Thanks for sharing!!!